You can bread the chicken without dipping it in a liquid, as long as the outside of the chicken is wet. You can use whatever seasoning you want, or make your own using the recipe to the right. Into 2 cups of flour, add about 1½–2 Tbsp of seasoning. Combine equal parts Lawry’s and black pepper, and keep it on the shelf. The recipe for breading: all-purpose flour, Lawry’s seasoning salt, and black pepper. Rinse the chicken in fresh water and pat dry with a paper towel. You could bread any cut of chicken with this recipe, just be sure to get chicken that looks fresh and smells good. One of my favorite pieces of fried chicken meat is the leg, which is why I went with them.
The smaller pieces might cook faster than the larger ones. Cook until the chicken begins to float in the oil, 12 to 15 minutes. Monitor the temperature of the oil while cooking to make sure the temperature doesn't drop too low when you add the chicken or spike too high. Shake off the excess flour and place the chicken skin-side down in the hot oil. Remove the chicken from the egg wash and dredge it in the flour a second time. Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Place the flour in a separate large mixing bowl. In a large mixing bowl, combine the egg yolks and milk to make an egg wash. Heat the oil in a large, heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Mix the Creole seasoning into the ice water and add in the chicken.
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